Dark Chocolate Mocha Cookies & Homemade Almond Milk

3 Feb

vegan_chocolate_mocha_biscuits

To me there’s nothing like some good old milk and cookies.  However, I like to take the traditional favorites and put my own, healthy spin on it.   As a base for both of these recipes, I used almonds.  The almonds provide you with valuable nutrients like protein, fiber and heart healthy fats. Also, when we soak them it activates their enzymes and makes them easier to digest.  Read here
for more information on health benefits and tips on how to incorporate almonds into your diet.

Now let’s get to making our milk, shall we?

homemade_vanilla_almond_milk

Vanilla Almond Milk


1 cup almonds

4 cups water

1 tsp vanilla extract

~ Soak almonds in water for 8 – 12 hours.  I find it’s best to do this overnight

~ Drain the almonds, put into a blender with water and vanilla extract

~ Pour the milk into a bowl covered with cheesecloth to filter out the pulp.  Drain out all of the liquid and set the pulp aside (we will dry this later to make our almond flour)

~ Pour the milk into a pitcher and refrigerate.  This will keep for about a week.

IMG_20150202_121309061 IMG_20150202_121720388 IMG_20150202_121757217                   IMG_20150202_122823975


Remember that pulp we set aside?  We are going to take that, dry out the moisture and use it as a base for a yummy snack to go with the almond milk we just made.  There are two ways which you can dry out the pulp. Spread the pulp out on a baking sheet or the tray of your dehydrator, if you have one. Stove: 2 – 3 hours on the lowest setting Dehydrator:  5 – 6 hours on 125

dehydrated_almond_pulp Just make sure that the pulp is completely dry, then add to your food processor and pulse until it is a fine flour.  You can also leave it as almond meal, with a bit more texture.


The texture of these cookies is a bit drier than a traditional cookie and is closer to a biscuit.  However, they are perfectly complementary and delicious when dipped into our cold, smooth almond milk.

dark_chocolate_mocha_cookies

Dark Chocolate Mocha Cookies

(vegan, gluten free)

1 cup almond flour

1/3 cup coconut oil

1/4 cup raw sugar

1/8 cup cocoa powder

1 flax egg

(1 tbsp ground flax + 3 tbsp water, let sit for 10 minutes)

3 tbsp almond milk

3 tbsp instant coffee

2 small squares dark chocolate bar, chopped

~ Add all dry ingredients into a bowl

~ Melt the coconut oil if needed and add into the dry ingredients along with the flax egg and almond milk

~ Fold in the dark chocolate pieces

~ Form dough into circles or roll out about 3/4 inch thick and use your favorite cookie cutters

~ Bake at 350 for 15 min


 

vegan_chocolate_mocha_biscuits

Serve the cookies with a cold glass of milk and enjoy!

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